These creamy frozen pops take frozen bananas to another level. A small amount of cocoa and cream produces a smooth, mellow chocolate flavor. The peanuts complete the experience by adding nuttiness and a kiss of salt.
large ripe bananas
tbsp unsweetened cocoa powder
tbsp heavy cream
tbsp maple syrup
cup salted, roasted peanuts, finely chopped
Special equipment: six 3- to 4-oz ice-pop molds
Special equipment: Six 3- to 4-ounce ice-pop molds.
Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).